Spaghetti With Fresh Herbs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 350 g spaghetti (about 90g or 3 1/2 oz/person)
• 1 tablespoon salt
• 2 tablespoons olive oil (extra virgin if possible)
• 4 cloves garlic, peeled and sliced
• 60 g butter, chopped
• 1 bunch mixed herbs (e.g. any combination of basil, oregano, chives, sage, thyme, rosemary, dill, parsley)
• 1 lemon, juice and rind of, finely grated
• 1 cup cream (low fat is fine)
• 1/2 teaspoon salt, extra
• 2 -3 pinches fresh ground black pepper
• 80 g freshly grated parmesan cheese

Recipe

• 1 bring a large saucepan of water to the boil.
• 2 add salt and spaghetti.
• 3 cook for 12-14 minutes.
• 4 in the meantime, prepare the sauce: first, remove any thick or woody stems from the herbs and discard.
• 5 chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
• 6 heat olive oil in a medium saucepan over a medium heat.
• 7 add garlic and cook until just beginning to colour.
• 8 remove saucepan from heat immediately.
• 9 with the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
• 10 when the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
• 11 return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
• 12 cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
• 13 serve in bowls, drizzling over any remaining sauce.
• 14 top with parmesan cheese.
• 15 serve immediately.
• 16 serve as is or with a crisp green salad and a nice cold glass of dry wine!